Creamy Tomato Soup with Balsamic Vinegar

This vegan Creamy Tomato Soup with Balsamic Vinegar is not your typical tomato soup! Balsamic vinegar adds a wonderful flavor that will have you wanting more!

If you have been following me for awhile, you know that I love to challenge myself in the kitchen. I look into my pantry and see what I can come up with, without going to the grocery store. This Creamy Tomato Soup with Balsamic Vinegar came about because of a box of diced tomatoes and a box of strained tomatoes that were about to expire.

I won them along with some other Pomi products ages ago, and hadn’t gotten around to using them. Even though you can use canned and boxed products past there due date, I figured this was a good time to use them up. That is one of the reasons I like to use what’s in my pantry before buying more – so that I make sure I am not wasting food!

If you prefer a roasted tomato soup, I made a Creamy Tomato Basil Soup with Spicy Vegan Grilled Cheese awhile back. With that soup I used cashews, which I am sure would work well here too. The whole idea with a vegan soup is to replace the cream, which most creamy soups have, with a creamy vegan alternative.

I love to use cashews in my recipes, but sometimes I want a change. Macadamia nuts have a better ratio of omega 3s to omega 6s, unlike most nuts. Walnuts are another nut that have a good ratio of 3s to 6s.

So if you are looking to get more omega 3s in your diet, adding macadamia nuts and walnuts are a good alternative to flax seeds and chia seeds.

Here I added balsamic vinegar because I really liked the addition of it in my Roasted Pepper and Tomato Soup. For that soup I used sweet potato to add a creaminess, which is another good vegan alternative.

If you want to add a creamy texture, while keeping the protein, but with less calories than nuts, beans are another great vegan alternative.

Other Soup Recipes You Might Like

• Vegan Tortilla Soup
• Thai Curry Butternut Squash Soup
• Sweet Potato Soup with Toasted Pecans
• 3 Ingredient Pinto Bean Soup

Creamy Tomato Soup with Balsamic Vinegar

This tomato balsamic soup is comfort food in a bowl.

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Creamy Tomato Soup with Balsamic Vinegar

This vegan Creamy Tomato Soup with Balsamic Vinegar is not your typical tomato soup! Balsamic vinegar adds a wonderful flavor that will have you wanting more!

Course Soup

Cuisine vegan, gluten free

Keyword creamy tomato soup, vegan tomato soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 393kcal

Author Willow Moon

Ingredients

• 1 cup macadamia nuts
• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 clove garlic minced
• 6 cups chopped tomato or strained tomato - I used one of each box of Pomi
• 2 teaspoons oregano
• 2 teaspoons basil
• 6 oz. tomato paste
• 1 cup low sodium vegetable broth
• 1 tablespoon balsamic vinegar
• salt and pepper

US Customary - Metric

Instructions

• Soak the macadamia nuts in 1 cup of water for at least an hour, to soften them up. Drain.
• Heat olive oil in a pan and add chopped onion. Cook until translucent. Add minced garlic and cook 30 seconds longer.
• Add tomatoes, oregano, basil, and tomato paste. Bring to a boil, then reduce to a simmer, and cook for 10-15 minutes.
• Put macadamia nuts in food processor or blender along with some of the tomato mixture. Working in batches, blend all ingredients.
• Put back on the stove top and add vegetable broth, balsamic vinegar, salt and pepper. Cook until hot and serve.

Nutrition

Calories: 393kcal | Carbohydrates: 33g | Protein: 7g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 1090mg | Potassium: 1302mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1210IU | Vitamin C: 46.4mg | Calcium: 181mg | Iron: 6.4mg

Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.